Ingredients
- 1/3 cup (50 g) pumpkin seeds
- 1 Tablespoon (15 ml) gluten-free tamari soy sauce
Instructions
- Preheat oven to 300F (150C).
- Soak the pumpkin seeds in the gluten-free tamari soy sauce for 2-3 minutes.
- Spread the pumpkin seeds across a baking tray.
- Bake for 8 minutes. Use a spatula to flip the seeds and move them around a bit.
- Bake for 4 minutes more.
- Remove from baking tray and cool for 10 minutes (as they get crunchier after cooling).
Notes
All nutritional data are estimated and based on per serving amounts.
Nutrition
- Calories: 260
- Sugar: 0 g
- Fat: 21 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 16 g